Prepare to tantalize your taste buds with a mouthwatering Indonesian classic that will transport you straight to the vibrant streets of Southeast Asia! Ajam Bawang Chicken is not just a meal – it's a culinary journey that combines the rich, aromatic flavors of perfectly seasoned chicken with sweet, caramelized onions that will make your kitchen smell absolutely incredible. Whether you're a seasoned cook or a curious food adventurer, this recipe promises to deliver a restaurant-quality dish that will impress your family and friends with minimal effort and maximum flavor!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Indonesian
Serves: 4 servings
Ingredients
- 1 kg chicken, cut into pieces
- 2 large onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the chicken by washing and patting it dry with paper towels. Cut the chicken into serving-sized pieces if not already done.
- Season the chicken pieces generously with salt and pepper, ensuring even coverage on all sides.
- Peel and slice the onions into thin, uniform rings. Mince the garlic cloves finely to release their aromatic flavors.
- Heat oil in a large, heavy-bottomed skillet or wok over medium-high heat. The oil should be hot but not smoking.
- Carefully place the seasoned chicken pieces into the hot oil, allowing them to brown evenly. Cook for about 5-6 minutes on each side until a golden-brown crust forms.
- Remove the browned chicken pieces and set aside on a plate lined with paper towels to drain excess oil.
- In the same pan, reduce the heat to medium and add the sliced onions. Sauté the onions until they become soft and translucent, stirring occasionally.
- Add the minced garlic to the onions and cook for an additional 1-2 minutes until fragrant.
- Return the browned chicken pieces to the pan with the onions and garlic.
- Drizzle the soy sauce over the chicken and onions, stirring gently to coat all pieces evenly.
- Cover the pan and let the chicken simmer on low heat for 20-25 minutes, allowing the flavors to meld and the chicken to cook through completely.
- Check the chicken for doneness by ensuring the internal temperature reaches 165°F (74°C) and the meat is tender.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let the dish rest for 5 minutes before serving hot with steamed rice.
Tips
- Choose the Right Chicken: Use fresh, high-quality chicken pieces for the best flavor and texture. Bone-in, skin-on chicken thighs work exceptionally well for this recipe.
- Pat the Chicken Dry: Before seasoning, ensure your chicken is thoroughly dried with paper towels. This helps achieve that beautiful golden-brown crust when frying.
- Temperature Control is Key: Keep your oil at a consistent medium-high heat to ensure even browning without burning the chicken.
- Don't Rush the Onions: Take your time caramelizing the onions. Low and slow is the secret to developing deep, sweet flavors.
- Use a Meat Thermometer: Always check that the chicken reaches an internal temperature of 165°F (74°C) to ensure it's fully cooked and safe to eat.
- Let it Rest: Allow the dish to rest for 5 minutes after cooking. This helps the juices redistribute, keeping the chicken moist and flavorful.
- Serving Suggestion: Pair with steamed jasmine rice and a side of fresh cucumber salad to complete your Indonesian culinary experience!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 50g
Fat: g
Saturated Fat: g
Cholesterol: 150mg
